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HOW TO MAKE FRESH VEGAN MOZZARELLA CHEESE PIZZA

11219619_843199265787221_4645949295925907202_nHOW TO MAKE FRESH VEGAN MOZZARELLA CHEESE PIZZA

THIS RECIPE IS :
Dairy Free Kid-Friendly Vegan
from One Green Planet

INGREDIENTS
1/4 C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
1 C. hot water
2 T. + 1 t. tapioca starch
1 T. extra virgin olive oil (optional)
1 small garlic clove, minced
3/4 t. sea salt
1 t. fresh lemon juice
For the dough

This crust contains gluten, but you can use gluten-free ingredients.

2 C. organic all purpose flour
1 C. organic whole wheat flour
2 1/4 t. active dry yeast (1 packet)
1 cup warm water
2 t. sea salt
1 t. agave
1 T. extra virgin olive oil (optional)
For the pizza sauce

one 14 ounce can crushed tomatoes
3 cloves minced garlic
1/2 t. dried thyme
1/2 t. dried oregano
1/2 t. dried basil
1 T. extra virgin olive oil (optional)
1 t. agave
sea salt and ground black pepper to taste

PREPARATION
Blend all ingredients together in a high speed blender until completely smooth, about 1 minute.
Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot.
Keep cooking and stirring til really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches like in the photo below.
Remove from heat and let cool a bit while you assemble the pizzas.

For the dough

Combine all ingredients and knead for 10 minutes. Cover and let rise in a warm place for 60 minutes until doubled. While the dough is rising, make the pizza sauce and the fresh mozzarella cheese.
For the pizza sauce and to assemble the pizza

Saute the garlic in a little vegetable broth or the olive oil in a small saucepan for a minute or two on medium heat. Add all the other ingredients. Reduce heat to low and let simmer while you make the Mozzarella Cheese.

Assembly: Your dough should be nearly ready now, so when it hits 60 minutes or is doubled, punch it down and divide it into four pieces. Preheat the oven to 500°. Roll out the dough on a floured surface as thin or thick as you like. We opted for thicker pizzas this round. Spread each pizza with 1/4 of the pizza sauce. Top with fresh tomato slices, dollops of the fresh mozzarella cheese and fresh basil leaves like shown in the photo below

Bake individual pizzas for 10-12 minutes on a baking sheet until cheese and the crusts are nicely browned. Note: there is a very fine line between nicely browned and burnt here, so please, watch your pizzas carefully. Sprinkle pizzas with a bit of additional chopped fresh basil once out of the oven if desired.

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Raw Pumpkin Pie Recipe

imagesThe BEST Raw Pumpkin Pie Recipe

This pumpkin pie, is FOR SURE, the BEST pumpkin pie I have ever had the chance of experiencing. The crust is incredibly tasty, and the filling is to die for! So much better than a plain dough crust and refined-sugar infused filling (with who knows what other chemicals are hidden in there!). It is 100% raw, gluten-free, nut & seed free, low-fat and AMAZING!

Pumpkin is one of my favorite fall treats because it is loaded with so many vitamins, minerals, antioxidants and phytonutrients (especially when eaten raw, such as in this recipe!). Pumpkins are packed with muscle-building protein, contain lutein for eye health, help support a healthy prostate, bladder and kidneys, help lower cholesterol, rich in B-complex group of vitamins, and they contain vitamin C, E, iron, zinc, magnesium, potassium, & alpha and beta carotenoids, which help prevent cellular damage!

Ingredients:
Crust:
– 1 mature coconut
– 1-1.5 cups raisins
– pinch of cinnamon

1. Take the coconut and cut open – take out meat and shred it into flakes (I used my juicer, and just processed the coconut – the pulp that comes out resembles fresh coconut flakes!)
2. Put coconut flakes & 1 cup of raisins into food processor. Blend for awhile, until it starts to clump and turn into “dough” – you can add more raisins if you like, just make sure the mixture is not too sticky, so somewhat dry.
3. Form this into a pie dish to resemble the crust.

Filling:
– 1 sugar pumpkin
– 7-10 dates, pitted
– 1/2 tsp. cloves
– 1 tsp. cinnamon
– 1 inch piece fresh ginger root (or 1-2 tsp. dried ginger powder)

1. Peel sugar pumpkin, and take out seeds.
2. Cut into little pieces and put into a high-speed blender like the Vitamix.
3. Put in dates, and spices and ginger.
4. Put in a little bit of water to get the mixture started.
5. Blend until smooth (the Vitamix is a great blender for blending pumpkin!)

Put filling into pie crust, and voila! You can put it in the freezer to set it a bit if you please, but I just put mine in the fridge and kept it overnight. Enjoy! Leave a comment below and tell me how it went!